Egg Curry – Spicy


Egg Curry - Spicy

Spicy egg curry in coconut milk
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


Grind to a fine paste:


  • Heat 2 tbsp oil in a kadai and add the seasoning ingredients. Saute till they change color.
  • Add the sliced onion, green chillies and curry leaves. Saute till the onions change color.
  • Add the coarsely ground onion mixture and saute till they change color and nice aroma arises.
  • Add the tomatoes and cook covered on low flame till the onions become pulpy.
  • Add the chili powder, coriander powder, garam masala, salt as required and turmeric powder. Saute for a few minutes.
  • Add the cauliflower and 3 cups of water. Cook covered on medium flame till the cauliflower gets cooked and curry reduces a bit.
  • Add the ground coconut and cook covered for five minutes.
  • Add the eggs and cook covered for a few more minutes.
  • Add the roughly chopped coriander leaves and remove from fire.
  • Heat 2 tbsp oil in a small wok and add the finely chopped shallots and fry till they turn dark brown with a wonderful flavor. Add this to the egg curry and keep it closed.
  • Serve hot with rice, idli, dosa or roti.
  • Variation: Add one boiled potato instead of cauliflower.
  • Happy cooking 🙂
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